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Indian Chicken Curry

A delightful dish full of rich flavors and creamy coconut milk, perfect for family gatherings or a casual weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 560
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless chicken thighs Preferred for tenderness
  • 1 medium onion, finely chopped Adds sweetness
  • 4 cloves garlic, minced Enhances flavor
  • 1 tbsp fresh ginger, grated Adds warmth
  • 2 tbsp curry powder Adjust to taste
  • 1 can diced tomatoes (14 oz) Adds acidity
  • 1 can full-fat coconut milk (13.5 oz) Provides creaminess
  • to taste salt and pepper For seasoning
  • as needed fresh cilantro for garnish Adds freshness

Method
 

Preparation
  1. Start by chopping the onion, garlic, and ginger. Place them in small bowls or on a cutting board, ready to use.
  2. In a large pan over medium heat, add 1-2 tbsp of oil. Once hot, add the chopped onion and sauté until translucent, about 5 minutes. Stir often to prevent burning.
  3. Add minced garlic and grated ginger to the pan, cooking for another minute until fragrant.
Cooking
  1. Add the boneless chicken thighs to the pan and brown on all sides for about 5 minutes.
  2. Sprinkle the curry powder, salt, and pepper over the chicken, stirring for another 2 minutes to coat.
  3. Pour in the diced tomatoes and coconut milk, stirring well to combine. Bring to a gentle simmer.
  4. Allow the curry to bubble gently for about 20 minutes, stirring occasionally until flavors meld together and the chicken is tender.
Serving
  1. Take off the heat and garnish with fresh cilantro. Serve with rice or naan.

Notes

This recipe is versatile; you can add vegetables or adjust spice levels to suit your taste. For better flavor, consider letting the curry sit overnight before serving.